Other ingredients8 pcs of big Chinese mushroom - (Soak in water till tender) - Cut half or quarters depending on mushroom size.2-3 cloves of garlic2 TSP of soy sauce1 TSP of oyster sauce1 cup of waterSalt and sugar to tasteCorn Starch to thicken the brothSpring onion as garnishing.

Simple Steps :

1. Pork BallsCombine all ingredient and mix well. Take a spoonful onto wet palm annd roll into a ball. Put on dry plate and ensure each ball don't stick to another. When rolling the pork balls, sprinkle some water on palms always to avoid meat from sticking to hand.

Heat up oil and fry the pork balls till golden brown. Set aside.

2. In a wok with 2 TSP of oil, saute the chopped garlic till fragrant and then put in the mushroom. Please make sure that you have rinse and squeeze water from the mushrooms.

3. Stir fry the mushroom for 5 mins and then add water. Put in the fried pork balls. Add the soy sauce, oyster sauce, salt and pepper to taste.

4. Let it boil in medium fire for 10 mins. If it is too watery, you can add some corn starch mix to thicken the broth.

1. In a deep pot, put some oil (2 TBSP)and stir fry the chopped garlic and ginger. Add in the prawn heads and shells and stir till prawns turn beautiful reddish orange. Pour in the water and close the lid for it to boil for 2-3 hours.

2. After 3 hours of brewing, the prawn soup should be ready. Sieve out the soup and discard all the shells and heads. Brew the soup with pork ribs or pork bones for another 1 hour minimum. Add salt to taste.

Also put in the 1/2 pound of lean pork loin in soup. Remove after 15 mins (or when cooked), when it has cooled down, slice to thin rectangular slices and set aside as condiments.

3. Next, let's fry some shallots and set aside. Fried shallots are so fragrant and yummy when added on as toppings.

4. Next, in a wok with 2-3 TBSP of oil, stir in the chilli paste in low heat. Continue to stir till the chilli paste is fragrant. Becareful not to let the spice aroma catch your throat or else you will be coughing from the heat. However that also means you have a mean chilli paste going. :) Stir fry for about 15-20 minutes on medium to low heat. Remove from wok, keep some aside and slowly put into soup base. You can adjust the qtt based on your liking. Put more if you like spice. You can make it less spicy to cater for the different taste buds and if some like it spicier they can add on their own when served.

5. In the same wok, with some of the chilli paste, stir fry the prawns. Set aside when ready.

6. For the rest of the other condiments, boil the eggs till ready, peel of shells and cut to half or quarters. In a pot of boiling water, prepare the vegetables and noodles. Scald each item for 2 minutes and remove.

7. Assemble : In a big bowl, add noodles (mee or meehoon as per your liking), add the condiments on top - prawns, pork slices, Kankung, bean sprouts, fried shallots, hard boiled eggs and some chilli paste. Pour in the hot steaming soup and it's ready to be served.

Pastry Dough A (Outer)- knead into a dough250gm All Purpose Flour60gm Shortening20gm Sugar4gm Salt140gm Water

Pastry Dough B (Inner) - knead into a dough100gm high Ratio Flour (Cake Flour)65gm of Shortening (or you can use Vege/Olive Oil)

Simple steps :

1. Make the filling first. Heat oil in pan and fry onion till fragrant. Add the curry paste mixture and stir fry till fragrant. make sure fire is low to prevent from burning. Add the chicken, potato sugar, salt and a dash of pepper. Add water and cook for 5 mins till mix is dry and cooked. Leave aside to cool.

2. Divide both doughs into 2 (equal sizes).With a rolling pin, roll dough A into a flat round shape (thicker in the middle).Take dough B and put in the middle of dough A. Wrap up the sides and close up dough B completely. With the rolling pin, roll the dough into a rectangular shape. From the top, roll the dough into a swiss-like roll. This is to make swirls on the skin of the curry puffs.

3. With a bread knife, cut up the dough into 10 - 15 pcs. Roll out each piece and fill the middle with chicken curry filling. Fold into two and pleat the joint edges.